Fish Three Ways, Part 1

As you know, we’ve been part of the Cape Ann Fresh Catch fish CSA and been very happy with it. We signed up again this winter for alternating shares of Maine shrimp one week, and whatever the daily catch is fish-wise the next (usually a white fish like cod, flounder, haddock, or pollock). We switched to the more manageable smaller-sized share (a 5-lb. bag of whole shrimp or one 5 lb. whole fish, which yields about 2 lbs. of fillets, per week). The children absolutely love it. Now that I’ve gotten faster at filleting, I’m able to process the fish and get dinner on the table in about an hour as long as I keep things simple. (The shrimp is another story.)

Husband caught me admiring last week’s cod, with its bright, shiny scales and clear, coppery eyes with a golden rim around the pupil.

Him: What? Do you want to make out with it?

Me: Maybe.

What can I say? It was a particularly beautiful fish that filleted cleanly. How could I possibly do it justice? I’ll tell you how: by pan-frying it gently, deglazing the pan with white wine, simmering in some capers, mounting with butter (get your mind out of the gutter, it's a FISH), and finishing it with the juice of a lemon and a sprinkling of parsley. Serve over buttered spaghetti with maybe some kale on the side, it’s like fish piccata. So simple and so good.

Next week, fish simmered in a fragrant Indian-spiced red sauce.

Cod with Lemon-Caper Butter

I like to keep the skin on thin fillets so the fish doesn’t fall apart too easily.
1½ lbs. cod, flounder, or sole fillets
2 Tbsp. olive oil
¼ cup flour
½ cup white wine
¼ cup capers, drained
3 Tbsp. butter, cut into pieces
3 Tbsp. fresh lemon juice
1 Tbsp. chopped fresh parsley

Heat oil in heavy, large skillet over medium-high heat. Meanwhile, spread flour on a plate. Sprinkle fish with salt and pepper and lightly coat with flour. Add fish to the hot pan and cook until opaque in the center, a few minutes per side for thin fillets. Transfer to plate and tent with foil to keep warm.

Add wine to skillet and deglaze, scraping up browned bits. Add capers and simmer until liquid is reduced by half, 2-3 minutes. Whisk in butter, one piece at a time, allowing each piece to melt before adding the next. Off the heat, whisk in lemon juice and parsley. Season with salt and pepper. Spoon sauce over fish to serve. Serves 4-6.

Source: Adapted from Legal Sea Foods.

Comments

[kitchensinkroslyn]

he's very handsome

[Jess]

I'd make out with your fish.

[Karen @ Mignardise]

Sounds so easy, so good. And I'm impressed that you filet it yourself!
What are you doing with the Maine shrimp? I could use some ideas.

[NurseJen]

You inspired me, so I made this for dinner tonight, using sea bass which FarmBoy caught this summer. I also used cappelini and served with sauteed spinach. SO yummy!!

[sunny12]

thanks for this and i look forward to the other fish recipes. i was just looking at the fish aisle the other day trying to decide if i should buy some or not; these recipes will help.

[Tammy]

sunny12: I'm trying to get in at least one seafood meal per week. Hope these inspire you!

NurseJen: Ooooooo, I love bass. So glad you enjoyed it.

Karen: For the shrimp, I've been sauteing them with lots of garlic to put over pasta or just eat with crusty bread: http://www.foodonthefood.com/food_on_the_food/2007/03/really_really_h.html
Last night, I made a shrimp and corn chowder that was very tasty based on a recipe in the latest issue of Real Simple (I don't see it on their site, yet, though). Basically, leeks and fennel sauteed in butter, add chopped potatoes, fish stock, and milk, and simmer 12 minutes. Then add 2 cups frozen corn and 3/4 lb. shrimp, cook 'til done. Add chopped parsley and lemon juice (I used sherry vinegar). It could have used a bit of cayenne, too.

Jess: I hear he has a brother.

kitchensinkroslyn: Unfortunately, my photography always detracts from its subject.

[Carey]

I've made this exact dish with sea bass over spaghetti squash - lemon capers and butter - total yum.

[Karen @ Mignardise]

Thanks for the chowder idea - sounds great. I'll give it a try.

[aimee]

That is one gorgeous fresh fish. I want to kiss it, and I couldn't even smell it! Why the heck isn't there a local seafood CSA where I live, one of the world's great seafood regions? Maybe there is. I'm going to look into it.